Steamed Tofu and Eggs
1.
Wash the minced pork, drain it, and marinate with starch in advance.
2.
Prepare eggs and lactone tofu (the most tender).
3.
Take the steamed egg container to beat the eggs. If you take pictures, it is best to choose soil eggs, the finished color is more yellow and bright.
4.
Take another bowl and mix with cold water and boiling water to make an appropriate amount of warm water whose temperature is slightly higher than the temperature of your fingers. , Add appropriate amount of salt, melt and set aside.
5.
Put the lactone tofu into the egg liquid, then pour an appropriate amount of warm water just prepared, and stir it clockwise slightly.
6.
Adding lard, or not, adds a more delicious flavor.
7.
Steam in a hot pot on cold water for about 10 minutes, depending on the thickness of the steamed egg bowl and the amount of egg liquid to determine the time. The coagulated jelly of the egg liquid shall prevail. It is recommended to steam the eggs in a thinner and shallower container, and do not use the amount of water. You can only find out how much water you use to judge.
8.
Heat oil in pan.
9.
Pour in the minced pork and cut on medium heat until it is 8,9 mature.
10.
Pour in an appropriate amount of sweet noodle sauce and fuel consumption, and stir-fry evenly.
11.
The mustard shreds are cut in advance.
12.
Add the diced mustard tuber and stir fry until evenly, turn off the heat.
13.
After the eggs are steamed, pour in the minced meat evenly. Sprinkle with chopped green onion and be sure to add sesame oil.
14.
Finished product
15.
Finished product
Tips:
The finished product must not be without sesame oil. Otherwise, the aroma is much inferior,
More local delicacies can enter my Taobao shop: Yunmeng Chenchen Fish Noodle Shop.
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